Cranberry Pickle Recipe is a delicious twist on traditional Indian achar. This spicy and tangy pickle combines fresh cranberries with aromatic spices, mustard oil, and traditional Indian flavours. The sweet and sour taste of cranberries makes this pickle unique and perfect for everyday meals.
Moreover, this homemade cranberry achar is very easy to prepare with simple ingredients. You can enjoy it with paratha, puri, chapati, curd rice, or any Indian meal. In addition, this pickle can be stored for a long time and its flavour becomes even better after a few days of resting.
If you love trying different pickle recipes, this cranberry pickle is a must-try. The combination of tangy cranberries and spicy masalas gives a delicious homemade taste that everyone will enjoy.
Why You Will Love This Cranberry Pickle Recipe
- First, it has a perfect balance of spicy, tangy, and slightly sweet flavours.
- Moreover, it needs simple pantry ingredients.
- In addition, it is quick and easy to prepare.
- Furthermore, it stays fresh for a long time when stored properly.
- Finally, it tastes delicious with Indian breads and meals.
Ingredients for Cranberry Pickle
Serves: 1 medium jar
- 250 grams (2 cups) fresh cranberries, washed and completely dried
- 2–3 teaspoons fenugreek seeds (methi dana), roasted and coarsely ground
- 2–3 teaspoons yellow mustard seeds, roasted and coarsely ground
- 2–3 teaspoons nigella seeds (kalonji), roasted and coarsely ground
- 1–2 teaspoons fennel seeds (saunf), roasted and coarsely ground
- ¼ teaspoon asafoetida (hing)
- 1–1½ teaspoons turmeric powder
- 2 teaspoons Kashmiri red chilli powder
- Salt according to taste
- 2–3 tablespoons mustard oil
How to Make Cranberry Pickle
Step 1: Prepare Cranberries
First, wash the cranberries properly and dry them completely. Cut each cranberry into two pieces.
Next, add cranberries and 1–2 teaspoons salt to a glass bowl. Mix well and keep them aside for 5–6 hours.
After that, remove the cranberries from the salt water and dry them under sunlight for 3–4 hours. This step helps remove extra moisture and increases the shelf life of the pickle.
Step 2: Prepare the Spice Mixture
Meanwhile, heat mustard oil in a pan until it becomes hot.
Then, add asafoetida, roasted mustard seeds, fenugreek seeds, nigella seeds, and fennel seeds.
Sauté the spices for 1–2 minutes on low flame until they become aromatic.
Step 3: Cook Cranberries
Now, add prepared cranberries and mix gently.
Also, add turmeric powder, Kashmiri red chilli powder, and salt according to taste.
Cook for 1–2 minutes, then switch off the flame. Do not overcook the cranberries because they should maintain their texture.
Step 4: Rest the Pickle
Allow the cranberry pickle to cool completely.
After that, transfer it into a clean glass jar and keep it for 2–3 days before serving. This resting time allows the spices to blend beautifully with the cranberries.
Your homemade Cranberry Pickle Recipe is ready to enjoy.
Serving Suggestions for Cranberry Achar
Serve this spicy cranberry pickle with:
- Stuffed paratha
- Plain chapati
- Puri
- Curd rice
- Dal rice
- Any Indian meal
Tips for Making Perfect Cranberry Pickle
- Always dry cranberries completely before making pickle.
- Use a clean and dry glass jar for storage.
- Roasting spices enhances the flavour of the achar.
- Use good quality mustard oil for authentic pickle taste.
- Keep the pickle covered with oil for better shelf life.
Frequently Asked Questions
Can I store cranberry pickle for a long time?
Yes, you can store cranberry pickle for several months if you use a clean dry jar and avoid moisture.
Can I make this pickle without mustard oil?
Yes, you can use another cooking oil, but mustard oil gives the pickle its traditional flavour.
Why does cranberry pickle taste different from regular pickle?
Cranberries have a natural sweet and sour flavour, which gives this pickle a unique tangy taste.
More Pickle Recipes You May Like
Enjoy this spicy and tangy Cranberry Pickle Recipe with your favourite Indian meals!